Place whole lemons and ginger through the juicer.
Pour the juice in a glass pyrex measuring cup.
Add the sugar to the cup and stir until dissolved.
Using a funnel and the mini measuring cups, pour 2 ounces into each bottle.
Next, pour the plain KomBucha in the bottle leaving about 2 inches of headroom.
Cap the bottle tightly and let second ferment for 2-3 days.
Once ready, refrigerate and enjoy!
HELPFUL HINTS:
- Since there is not a lot of sugar for the bacteria to feast on, these will not need to be “burped” to release any built up pressure.
- This is a great blend for an upset stomach. It will help calm it down.
Ingredients
Directions
Place whole lemons and ginger through the juicer.
Pour the juice in a glass pyrex measuring cup.
Add the sugar to the cup and stir until dissolved.
Using a funnel and the mini measuring cups, pour 2 ounces into each bottle.
Next, pour the plain KomBucha in the bottle leaving about 2 inches of headroom.
Cap the bottle tightly and let second ferment for 2-3 days.
Once ready, refrigerate and enjoy!